This patient, additive-free breakfast spread is made by gently cooking whole milk for hours until a thick layer forms on the surface. Lightly seasoned with a pinch of salt, it contains no carbohydrates and is suitable for a ketogenic diet.
Heat the whole milk and cream in a wide, shallow pot over low heat until it begins to simmer.
Cook the simmering milk uncovered over the lowest heat for 3 hours, until a thick layer forms on the surface.
Remove the pot from the heat and let it cool to room temperature. Cover and refrigerate for at least 8 hours.
Loosen the firm top layer around the edges with a knife and roll it up. Season lightly with a pinch of salt and serve.
If the heat is not very low after the milk comes to a boil, it may scorch on the bottom. Keep it at the lowest setting. Allergen: contains milk and dairy.
Ocağı yeterince kısmadan pişirdim ve tencerenin tabanı tuttu, kaymak hafif yanık kokusu aldı; tam 3 saat sonra fark ettim, bir dahakine 2 saatte kontrol edip erkenden bakacağım.
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